Ingredients:
• Brinjals – 100 gm
• Oil – 1 tbsp
• Tamarind paste – 1 Lime size
• Salt to taste
• For Powder:
• 2 tsp – coriander
• 1 tsp – toor dal, Bengal Gram dal
• 5 – Red Chillies
• Seasoning:
• Asafoetida – a pinch
• Mustard – 1 tsp
Method:
- Wash and cut 100 gms of brinjal into long thin slices.
- Heat oil in a kadai.
- Add the brinjal.
- Cook for 5 minutes.
- Add tamarind paste, salt and the ground powder.
- Add some more water.
- Cook till the brinjals are soft.
- Season with mustard and asafoetida, curry leaves.
- Serve.
Recipe courtesy of Priya Ram